Method

For the berry jelly: Place 1/2 cup of water, 2 tbsp xylitol and 2 tsp rose water in a small saucepan and stir over a medium heat until xylitol is dissolved. Remove from heat, add soaked gelatin (1 tbspn powdered, sprinkled over 3 tbspn water) and stir until dissolved. Cool slightly.

Divide 150g raspberries and 100g pomegranate rubies between 6 lightly oiled 200ml moulds. Cover berries with 1/4 cup of the gelatin mixture, place in the fridge and allow to set.

For the panna cotta: Place 1/2 cup water, 50g xylitol, 1 tsp rose water and the vanilla seeds in a small saucepan and stir until the xylitol has dissolved. Add 1 1\2 tbsp powdered gelatin; stir until completely dissolved. Cool slightly. Whisk yoghurt into gelatin mixture, ensuring that it is thoroughly mixed. Pour mixture over set berry jelly and tap lightly on a board to ensure there are no air pockets. Cover and refrigerate for at least 4 hours or until set.